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| Gun Thread: Early Spring Edition! »
March 06, 2022
Food Thread: Doughnuts And Tacos! But What About A Taco Doughnut?Those are what I would consider "Adult Doughnuts!" Not cloyingly sweet, and with a nice salty component that makes them quite appealing. And they really hit the spot fresh out of the oil as a snack after a wedding. What a good idea! Top left is a maple glazed, then comes the star of the show...salty bacon! The next one (clockwise) is a guava jelly filled (weird but good!), and the last one is a meringue-capped filled doughnut that was nice, but nothing exciting. There are plenty of great doughnut makers in America, and while these may not be the best in the country I would definitely nominate them for the top spot. I absolutely loved the savory aspect of them. But...obviously somebody else did too. I couldn't get a photo the next morning before they were munched by person or persons unknown. Who goes to Florida and finds great tacos? Your intrepid Dildo does! A little place on South Dixie Highway in West Palm beach called Cholo Soy Cocina does a fine job with the standards plus some interesting twists! Upper left is a chorizo and octopus taco, and it may have been the star of the show. The others were excellent too. Chicken, steak and a really good fried fish taco. Oh, that was my second visit. I ate too quickly to get a photo the first time! By the way, there is nothing complicated about these tacos; just good fresh ingredients made to order, which is the recipe for success in the restaurant game. Well, one of them. Commenter "jix" sent this along, and I must admit that I am intrigued, even though I am content with my beef stew technique. About a week ago, an Italian friend posted pictures of a stew she made on Instagram. It got me wondering, "Is there an Italian beef stew?" I did an internet search and found Spezzatino di Manzo (Italian Beef Stew). I made it this evening and it was quite a hit with the family. It wasn't any more labor intensive than my usual American-style beef stew but the flavor was so much more vibrant and had real depth. I'll be making this version from now on.It's an interesting recipe, and I wondered to "kij" whether the addition of the mushrooms at the beginning of the cooking was responsible (at least partly) for the depth of flavor. One more thing of note: tomatoes? Does anyone put tomatoes in their beef stew? Cocktails that are too focused on their look are often disappointingly boring or one dimensional. But these, from The Dewberry Hotel in Charleston and inspired by a Garden & Gun program are just too beautiful to pass up. I rarely garnish with anything other than a twist of lemon or orange, or a good maraschino cherry. I have made bacon swizzle sticks, and once or twice I have garnished with a sprig of Rosemary, but that's about it! Oh...wait...basil leaves for basil gimlets are nice. But the architectural stuff is beyond me. Our very own professional chef weighs in on hospital food, but expands to include the joys of socialized medicine! Here is "kch" with a restaurant review, and more! I recently spent five days in hospital, giving me a somewhat in-depth exposure to the level of food considered acceptable to the patients at a Canadian health care bureaucracy-run institution - the end product of our single-payer, no competition, no accountability to the end user system. Socialism: What can't it screw up? I love cauliflower. But I am in the minority at Chez Dildo, so I have to make things like cauliflower gratin with more cheese than should be legal, or cauliflower martinis* to get anyone but me to consume the damned things. So what to do with the small head of cauliflower I bought a couple of days ago? Make cauliflower steaks of course! Which I have never done, but how hard can it be? I'm going to trim the green leaves and the hardest part of the core, slice it into 2" "steaks," brush it with olive oil, salt and pepper, and roast for 30 minutes at 450 degrees. Maybe some minced garlic, and maybe a sprinkle of Parmesan for the last few minutes. It's cauliflower, and I like it, but no matter how good it is nobody will admit it and I will be abused for my food choices. Harrumph! *I may have made that up... [Hat tip: dhmosquito] Romaine lettuce that is green, instead of the white crap they sell that has never seen a photon, pork rib roasts from the front end of the pig where all the good and fatty meat lives, carrots that don't taste like stalky chalk, spare bottles of Van Winkle Special Reserve 12 Year Old Bourbon, an herb garden that actually produces herbs (but no basil!), well-marbled NY strip steaks and elk backstrap to: cbd dot aoshq at gmail dot com. And don't think that you are off the hook with maple syrup and French Toast: I'm watching you...all of you! And I am watching you perverts who shake Manhattans and keeping a list for the Burning Times. | Recent Comments
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Caf: "Evening all ..." Ciampino - you jinxed it?: "Yorkshire pudding ..." Notorious BFD: "[i]In the last few minutes I want to take the oppo ..." Scarymary: "I've asked hubby for refreshment lessons. It will ..." RedMindBlueState[/i][/b][/s][/u]: "Thanks for everything you do, Weasel. ..." Commissar Hrothgar (hOUT3) ~ Next year in Corsicana - again! ~ [/i][/b][/u][/s]: "[i]261 And, we you, Weasel-san. Posted by: GWB at ..." GWB: "And, we you, Weasel-san. ..." Weasel: "In the last few minutes I want to take the opportu ..." TRex: "Thanks Horde and thanks Weasel! Appreciated as al ..." [/i][/i][/b][/b]Christopher R Taylor[/i][/i][/b][/b]: "[i]And that seems to be one of those South African ..." Yudhishthira's Dice: "Santa is the tip of the spear, making entry into h ..." Recent Entries
Sunday Overnight Open Thread - December 22, 2024 [Doof]
Gun Thread: Sunday Before Christmas Edition! Food Thread: End Of Year Coasting... First-World Problems... Merry Christmas! Sunday Morning Book Thread - 12-22-2024 ["Perfessor" Squirrel] Daily Tech News 22 December 2024 Open Thread Saturday Evening Movie Thread - 12/21/2024 Hobby Thread - December 21, 2024 [TRex] Search
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